CN102408977B - Piteguo fruit vinegar, fruit vinegar beverage and preparation methods thereof - Google Patents
Piteguo fruit vinegar, fruit vinegar beverage and preparation methods thereof Download PDFInfo
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Abstract
The invention discloses Piteguo fruit vinegar, a fruit vinegar beverage and preparation methods thereof. The Piteguo fruit vinegar is obtained by taking the fresh and ripe Piteguo fruits as the raw material and carrying out cleaning, after-ripening, crushing and mashing, enzymolysis, filtration, acetic fermentation, aging, filtration and sterilization. The Piteguo fruit vinegar has better nutrient components and flavor and taste than the vinegar using grains as the raw materials, maintains the peculiar flavor and nutrients of the Piteguo fruits and has better quality. The Piteguo fruit vinegar, the fruit vinegar beverage and the preparation methods have the following beneficial effects: by adding edible alcohol to omit alcoholic fermentation, the production period is greatly shortened, the production cost is lowered, the economic benefits are improved and the storage problem of Piteguo fruit is simultaneously solved; and the process is simple, no chemical reagents are added, the production period is short, the original flavor and nutrient components of the Piteguo fruits can be maintained and the standardized and industrial production is easy to realize.
Description
Technical field
The present invention relates to the special fruit vinegar of a kind of beer, fruit vinegar beverage and preparation method thereof.
Background technology
Vinegar is traditional seasonings, has history in several thousand.The health-care effect of vinegar is common people's common recognition already.Compendium of Material Medica record: vinegar can appetizing, nourishing the liver, warm blood, sober up, removing stagnancy of indigested food and making QI downward, exorcises evil spirits and separate all poison.Modern medicine and Nutritional studies confirm, contain abundant organic acid in the vinegar, can soften vegetable fibre, promote the metabolism of sugar, sclerotin in the dissolving animal based food, promote the absorption of calcium, phosphorus, and can remove tired material-Lactic acid and Pyruvic acid in the muscle, regulate the acid base equilibrium in the blood, help digest, promote that nutritive substance is absorbed by human body in the food, the VFA in the vinegar and amino acid etc. can stimulate people's cerebral nerve, the secretion of promoting digestion liquid, and suppress and reduce the formation of oxide compound in the aging course.
The special fruit of beer is to be grown in a kind of uniqueness ancient seeds of height above sea level more than 20000 meters, is a local Cultivar of Rosaceae Maloideae Xinjiang pears system, is in the upper limit that the pear plant distributes.The special tartaric acid of beer is sweet, warm in nature, contains the trace elements such as multiple chloro acid, carbohydrate, VITAMIN and potassium, calcium, iron, is the high green food of a kind of grade.The multiple efficacies such as the special fruit of beer has the nourishing the stomach moistening lung, the cough-relieving of quenching one's thirst, vessel softening.Analyze after testing, sylvite content has the function of vessel softening up to 136mg/100g, and prevention and Cardiovarscular are had unique curative effect; Various aminoacids contents reach 376mg/100g, are the highest fruit kinds of aminoacids content in the wild fruit of domestic present discovery, can be rated as " fruit king ".The present invention overcomes the prior art deficiency, and the special fruit vinegar of the mellow nutritious beer of a kind of mouthfeel, fruit vinegar beverage and preparation method thereof are provided.Technology of the present invention is advanced, and simple process is easy to realize stdn, standardization, batch production production.
Summary of the invention
The object of the invention provides special fruit vinegar of a kind of beer and preparation method thereof, it is as raw material take the special fruit of fresh, ripe beer, obtain by cleaning, after-ripening, crushing and beating, enzymolysis, filtration, acetic fermentation, ageing, filtration, sterilization, nutritive ingredient of the present invention, flavor taste are better than the edible vinegar take grain as raw material, it has kept the special distinctive local flavor of fruit of beer and nutrition, quality is better, and adopts by adding edible ethanol replacement zymamsis, has greatly shortened the production cycle.
Another object of the present invention provides special fruit vinegar beverage of a kind of beer and preparation method thereof, it is take the special fruit vinegar of the beer of the present invention's production as raw material, become sour and sweet palatability, the pure fruit vinegar beverage of local flavor by adding the preparation of raw material such as honey and pure water, the smell of fruits is very sweet, acid refreshing soft, nutritious, quality is high-grade, have certain stomach invigorating, help digestion, help, health-care effect.
The invention provides the preparation method of the special fruit vinegar of a kind of beer, mainly may further comprise the steps:
(1) raw material is selected: it is complete, really special without the beer of canker insect pest to select maturation, clean with flushing with clean water, drains;
(2) after-ripening: select the special fruit of beer that post-flush totally drains and process with 0.05%～0.25% vinyl solution spray above-mentioned, accelerate its slaking, treat that the special pericarp of beer becomes grey black, the pulp deliquescing has the special really distinctive fruital of beer;
(3) fragmentation: the special fruit of the beer that slaking is good is removed the peel stoning, for preventing the special fruit of the beer oxidation after the fragmentation, suppress the harmful microorganism growth, it is that 0.5%～3.5% acetum soaks that the special fruit of the beer of peeling after the stoning is put into acetate concentration, soak time is preferably 40～60min, the special fruit of beer after the immersion carries out fragmentation, and particle size after cracking is 0.1～0.2cm;
(4) making beating: with the special fruit making beating of the beer after the fragmentation, pulverize, get juice for ease of the special fruit of beer, add a certain amount of pure water during making beating, amount of water is advisable with convenient making beating, the weight ratio of the special fruit of the water that adds and beer is controlled at 1: 8～between 1: 10, gets the special pulp of beer after the making beating;
(5) enzymolysis: add citric acid in the special pulp of above-mentioned beer, the PH of the special fruit juice of control beer is between 3～4, add the thermal control temperature at 30～40 ℃, in the special pulp of beer, add polygalacturonase, cellulase and hemicellulase, carry out enzymolysis processing 20～40min, the polygalacturonase enzyme concentration is 0.001%～0.01%, and the cellulase enzyme concentration is 0.001%～0.01%, and the hemicellulose enzyme concentration is 0.001%～0.01%;
(6) filter: the special pulp of the beer after the above-mentioned enzymolysis processing is filtered, get the special fruit juice of beer;
(7) alcohol, acetic fermentation: the special fruit juice of above-mentioned beer is squeezed into fermentor tank, add pure water, the weight ratio of the special fruit juice of amount of water and beer is controlled at 5: 1～between 8: 1, be preferably 5: 1～6: 1, add alcoholic strength in the fermentor tank and be 50%～60% edible ethanol, adjust solution alcoholic strength to 4%～12% in the fermentor tank, in fermentor tank, access the acetic acid yeast, inoculum size is controlled to be 5%～8% of solution gross weight in the fermentor tank, be preferably 6%～7%, the controlled fermentation temperature is carried out aerobic fermentation at 38 ℃～41 ℃, and fermentation period is 10～20d, after the fermentation ends, in fermentor tank, add salt, addition be in the fermentor tank liquid gross weight 0.25%～0.5%, stir;
(8) ageing: natural aerobic left standstill 20～40 days under the special fruit of the beer after the fermentation fermented liquid normal temperature, was preferably 25～30 days, obtained the special fruit vinegar of beer;
(9) filter: the special fruit vinegar of above-mentioned beer is filtered by diatomite filter, get the special fruit vinegar of beer of clarification;
(10) sterilization: the special fruit vinegar heat-sterilization of the beer after the above-mentioned filtration, adopt steam to heat to 80 ℃～90 ℃, keep constant temperature 10～15min, the special fruit vinegar of the beer that gets product;
The present invention also provides the preparation method of the special fruit vinegar beverage of a kind of beer, it is that the special fruit vinegar of beer that will obtain in the aforesaid method obtains the special fruit vinegar beverage of beer through allotment, the special fruit vinegar beverage of preparation 1000mL beer need be used the special fruit vinegar 50～150g of beer, white sugar 10～100g, citric acid 1～5g, honey 10～50g, the special fruit juice 10～100g of beer, potassium sorbate 0.1～0.5g, oxysuccinic acid 0.1～0.5g, all the other are pure water;
The inventive method fully adopts the modern science and technology method to produce, realized that fruit vinegar replaces alcoholic fermentation process by adding edible ethanol in producing, greatly shortened the production cycle, reduced production cost, improve economic benefit, solved simultaneously the problem that the special fruit of beer stores.Technique of the present invention is simple, does not add any chemical reagent, and with short production cycle, can keep the special original local flavor of fruit of beer and nutritive ingredient, is easy to realize stdn, standardization, batch production production.
Embodiment
The present invention is further described for following examples:
Embodiment 1
Special fruit vinegar preparation method is as follows for beer of the present invention:
(1) raw material is selected: it is complete, really special without the beer of canker insect pest to select maturation, clean with flushing with clean water, drains;
(2) after-ripening: rinse the special fruit of the beer that drains well and process with 0.05% vinyl solution spray above-mentioned, accelerate its slaking, treat that the special pericarp of beer becomes grey black, the pulp deliquescing has the special really distinctive fruital of beer;
(3) fragmentation: the special fruit of the beer that slaking is good is removed the peel stoning, for preventing the special fruit of the beer oxidation after the fragmentation, suppress the harmful microorganism growth, it is that 3.5% acetum soaks that the special fruit of the beer of peeling after the stoning is put into acetate concentration, soak time is preferably 40min, the special fruit of beer after the immersion carries out fragmentation, and particle size after cracking is 0.1cm;
(4) making beating: with the special fruit making beating of the beer after the fragmentation, pulverize, get juice for ease of the special fruit of beer, add a certain amount of pure water during making beating, amount of water is advisable with convenient making beating, the weight ratio of the special fruit of the water that adds and beer is controlled to be 1: 8, and the special pulp of the beer after the making beating gets the special pulp of beer;
(5) enzymolysis: add citric acid in the special pulp of above-mentioned beer, the PH of the special fruit juice of control beer is 3, adding the thermal control temperature is 40 ℃, in the special pulp of beer, add polygalacturonase, cellulase and hemicellulase, carry out enzymolysis processing 20min, the polygalacturonase enzyme concentration is 0.001%, and the cellulase enzyme concentration is 0.01%, and the hemicellulose enzyme concentration is 0.001%;
(6) filter: the special pulp of the beer after the above-mentioned enzymolysis processing is filtered, get the special fruit juice of beer;
(7) alcohol, acetic fermentation: the special fruit juice of above-mentioned beer is squeezed into fermentor tank, add pure water, the weight ratio of the special fruit juice of amount of water and beer is controlled at 5: 1, add alcoholic strength in the fermentor tank and be 50% edible ethanol, adjust solution alcoholic strength to 4% in the fermentor tank, in fermentor tank, access the acetic acid yeast, inoculum size is controlled to be 8% of solution gross weight in the fermentor tank, the controlled fermentation temperature is 38 ℃, carries out aerobic fermentation, and fermentation period is 20d, after the fermentation ends, in fermentor tank, add salt immediately, addition be in the fermentor tank liquid gross weight 0.25%, stir;
(8) ageing: natural aerobic left standstill 20 days under the special fruit of the beer after the fermentation fermented liquid normal temperature, obtained the special fruit vinegar of beer;
(9) filter: the special fruit vinegar of above-mentioned beer is filtered by diatomite filter, get the special fruit vinegar of beer of clarification;
(10) sterilization: the special fruit vinegar heat-sterilization of the beer after the above-mentioned filtration, adopt steam to heat to 80 ℃, keep constant temperature 15min, the special fruit vinegar of the beer that gets product;
Special fruit vinegar beverage preparation method is as follows for beer of the present invention:
The special fruit vinegar of the beer that obtains in the aforesaid method is obtained the special fruit vinegar beverage of beer through allotment, the special fruit vinegar beverage of preparation 1000mL beer need be used the special fruit vinegar 50g of beer, white sugar 100g, citric acid 5g, honey 10g, the special fruit juice 100g of beer, potassium sorbate 0.1g, oxysuccinic acid 0.1g, all the other are pure water.
Embodiment 2
Special fruit vinegar preparation method is as follows for beer of the present invention:
(1) raw material is selected: it is complete, really special without the beer of canker insect pest to select maturation, clean with flushing with clean water, drains;
(2) after-ripening: rinse the special fruit of the beer that drains well and process with 0.25% vinyl solution spray above-mentioned, accelerate its slaking, treat that the special pericarp of beer becomes grey black, the pulp deliquescing has the special really distinctive fruital of beer;
(3) fragmentation: the special fruit of the beer that slaking is good is removed the peel stoning, for preventing the special fruit of the beer oxidation after the fragmentation, suppress the harmful microorganism growth, it is that 0.5% acetum soaks that the special fruit of the beer of peeling after the stoning is put into acetate concentration, soak time is preferably 60min, the special fruit of beer after the immersion carries out fragmentation, and particle size after cracking is 0.2cm;
(4) making beating: with the special fruit making beating of the beer after the fragmentation, pulverize, get juice for ease of the special fruit of beer, add a certain amount of pure water during making beating, amount of water is advisable with convenient making beating, the weight ratio of the special fruit of the water that adds and beer is controlled to be 1: 10, and the special pulp of the beer after the making beating gets the special pulp of beer;
(5) enzymolysis: add citric acid in the special pulp of above-mentioned beer, the PH of the special fruit juice of control beer is 4, add the thermal control temperature at 30 ℃, in the special pulp of beer, add polygalacturonase, cellulase and hemicellulase, carry out enzymolysis processing 40min, the polygalacturonase enzyme concentration is 0.01%, and the cellulase enzyme concentration is 0.001%, and the hemicellulose enzyme concentration is 0.01%;
(6) filter: the special pulp of the beer after the above-mentioned enzymolysis processing is filtered, get the special fruit juice of beer;
(7) alcohol, acetic fermentation: the special fruit juice of above-mentioned beer is squeezed into fermentor tank, add pure water, the weight ratio of the special fruit juice of amount of water and beer is controlled at 8: 1, add alcoholic strength in the fermentor tank and be 60% edible ethanol, adjust solution alcoholic strength to 12% in the fermentor tank, in fermentor tank, access the acetic acid yeast, inoculum size is controlled to be 5% of solution gross weight in the fermentor tank, the controlled fermentation temperature is carried out aerobic fermentation at 41 ℃, and fermentation period is 10d, after the fermentation ends, in fermentor tank, add salt immediately, addition be in the fermentor tank liquid gross weight 0.5%, stir;
(8) ageing: natural aerobic left standstill 40 days under the special fruit of the beer after the fermentation fermented liquid normal temperature, obtained the special fruit vinegar of beer;
(9) filter: the special fruit vinegar of above-mentioned beer is filtered by diatomite filter, get the special fruit vinegar of beer of clarification;
(10) sterilization: the special fruit vinegar heat-sterilization of the beer after the above-mentioned filtration, adopt steam to heat to 90 ℃, keep constant temperature 10min, the special fruit vinegar of the beer that gets product;
Special fruit vinegar beverage preparation method is as follows for beer of the present invention:
The special fruit vinegar of the beer that obtains in the aforesaid method is obtained the special fruit vinegar beverage of beer through allotment, the special fruit vinegar beverage of preparation 1000mL beer need be used the special fruit vinegar 150g of beer, white sugar 10g, citric acid 1g, honey 50g, the special fruit juice 10g of beer, potassium sorbate 0.5g, oxysuccinic acid 0.5g, all the other are pure water.
Embodiment 3
Special fruit vinegar preparation method is as follows for beer of the present invention:
(1) raw material is selected: it is complete, really special without the beer of canker insect pest to select maturation, clean with flushing with clean water, drains;
(2) after-ripening: rinse the special fruit of the beer that drains well and process with 0.10% vinyl solution spray above-mentioned, accelerate its slaking, treat that the special pericarp of beer becomes grey black, the pulp deliquescing has the special really distinctive fruital of beer;
(3) fragmentation: the special fruit of the beer that slaking is good is removed the peel stoning, for preventing the special fruit of the beer oxidation after the fragmentation, suppress the harmful microorganism growth, it is that 1.0% acetum soaks that the special fruit of the beer of peeling after the stoning is put into acetate concentration, soak time is preferably 45min, the special fruit of beer after the immersion carries out fragmentation, and particle size after cracking is 0.15cm;
(4) making beating: with the special fruit making beating of the beer after the fragmentation, pulverize, get juice for ease of the special fruit of beer, add a certain amount of pure water during making beating, amount of water is advisable with convenient making beating, the weight ratio of the special fruit of the water that adds and beer is controlled to be 1: 9, and the special pulp of the beer after the making beating gets the special pulp of beer;
(5) enzymolysis: add citric acid in the special pulp of above-mentioned beer, the PH of the special fruit juice of control beer is 3.5, add the thermal control temperature at 35 ℃, in the special pulp of beer, add polygalacturonase, cellulase and hemicellulase, carry out enzymolysis processing 30min, the polygalacturonase enzyme concentration is 0.005%, and the cellulase enzyme concentration is 0.006%, and the hemicellulose enzyme concentration is 0.008%;
(6) filter: the special pulp of the beer after the above-mentioned enzymolysis processing is filtered, get the special fruit juice of beer;
(7) alcohol, acetic fermentation: the special fruit juice of above-mentioned beer is squeezed into fermentor tank, add pure water, the weight ratio of the special fruit juice of amount of water and beer is controlled at 6: 1, add alcoholic strength in the fermentor tank and be 55% edible ethanol, adjust solution alcoholic strength to 6% in the fermentor tank, in fermentor tank, access the acetic acid yeast, inoculum size is controlled to be 6% of solution gross weight in the fermentor tank, the controlled fermentation temperature is carried out aerobic fermentation at 38 ℃ ℃, and fermentation period is 15d, after the fermentation ends, in fermentor tank, add salt immediately, addition be in the fermentor tank liquid gross weight 0.30%, stir;
(8) ageing: natural aerobic left standstill 25 days under the special fruit of the beer after the fermentation fermented liquid normal temperature, obtained the special fruit vinegar of beer;
(9) filter: the special fruit vinegar of above-mentioned beer is filtered by diatomite filter, get the special fruit vinegar of beer of clarification;
(10) sterilization: the special fruit vinegar heat-sterilization of the beer after the above-mentioned filtration, adopt steam to heat to 85 ℃, keep constant temperature 15min, the special fruit vinegar of the beer that gets product;
Special fruit vinegar beverage preparation method is as follows for beer of the present invention:
The special fruit vinegar of the beer that obtains in the aforesaid method is obtained the special fruit vinegar beverage of beer through allotment, the special fruit vinegar beverage of preparation 1000mL beer need be used the special fruit vinegar 60g of beer, white sugar 30g, citric acid 3g, honey 30g, the special fruit juice 50g of beer, potassium sorbate 0.2g, oxysuccinic acid 0.3g, all the other are pure water.
Embodiment 4
Special fruit vinegar preparation method is as follows for beer of the present invention:
(1) raw material is selected: it is complete, really special without the beer of canker insect pest to select maturation, clean with flushing with clean water, drains;
(2) after-ripening: rinse the special fruit of the beer that drains well and process with 0.15% vinyl solution spray above-mentioned, accelerate its slaking, treat that the special pericarp of beer becomes grey black, the pulp deliquescing has the special really distinctive fruital of beer;
(3) fragmentation: the special fruit of the beer that slaking is good is removed the peel stoning, for preventing the special fruit of the beer oxidation after the fragmentation, suppress the harmful microorganism growth, it is that 1.5% acetum soaks that the special fruit of the beer of peeling after the stoning is put into acetate concentration, soak time is preferably 50min, the special fruit of beer after the immersion carries out fragmentation, and particle size after cracking is 0.15cm;
(4) making beating: with the special fruit making beating of the beer after the fragmentation, pulverize, get juice for ease of the special fruit of beer, add a certain amount of pure water during making beating, amount of water is advisable with convenient making beating, the weight ratio of the special fruit of the water that adds and beer is controlled at 1: 8, and the special pulp of the beer after the making beating gets the special pulp of beer;
(5) enzymolysis: add citric acid in the special pulp of above-mentioned beer, the PH of the special fruit juice of control beer is 3.5, add the thermal control temperature at 35 ℃, in the special pulp of beer, add polygalacturonase, cellulase and hemicellulase, carry out enzymolysis processing 30min, the polygalacturonase enzyme concentration is 0.008%, and the cellulase enzyme concentration is 0.003%, and the hemicellulose enzyme concentration is 0.005%;
(6) filter: the special pulp of the beer after the above-mentioned enzymolysis processing is filtered, get the special fruit juice of beer;
(7) alcohol, acetic fermentation: the special fruit juice of above-mentioned beer is squeezed into fermentor tank, add pure water, the weight ratio of the special fruit juice of amount of water and beer is controlled at 7: 1, add alcoholic strength in the fermentor tank and be 50% edible ethanol, adjust solution alcoholic strength to 8% in the fermentor tank, in fermentor tank, access the acetic acid yeast, inoculum size is controlled to be 6% of solution gross weight in the fermentor tank, the controlled fermentation temperature is carried out aerobic fermentation at 40 ℃, and fermentation period is 15d, after the fermentation ends, in fermentor tank, add salt immediately, addition be in the fermentor tank liquid gross weight 0.35%, stir;
(8) ageing: natural aerobic left standstill 30 days under the special fruit of the beer after the fermentation fermented liquid normal temperature, obtained the special fruit vinegar of beer;
(9) filter: the special fruit vinegar of above-mentioned beer is filtered by diatomite filter, get the special fruit vinegar of beer of clarification;
(10) sterilization: the special fruit vinegar heat-sterilization of the beer after the above-mentioned filtration, adopt steam to heat to 90 ℃, keep constant temperature 15min, the special fruit vinegar of the beer that gets product;
Special fruit vinegar beverage preparation method is as follows for beer of the present invention:
The special fruit vinegar of the beer that obtains in the aforesaid method is obtained the special fruit vinegar beverage of beer through allotment, the special fruit vinegar beverage of preparation 1000mL beer need be used the special fruit vinegar 80g of beer, white sugar 60g, citric acid 5g, honey 35g, the special fruit juice 50g of beer, potassium sorbate 0.3g, oxysuccinic acid 0.2g, all the other are pure water.
Embodiment 5
Special fruit vinegar preparation method is as follows for beer of the present invention:
(1) raw material is selected: it is complete, really special without the beer of canker insect pest to select maturation, clean with flushing with clean water, drains;
(2) after-ripening: rinse the special fruit of the beer that drains well and process with 0.20% vinyl solution spray above-mentioned, accelerate its slaking, treat that the special pericarp of beer becomes grey black, the pulp deliquescing has the special really distinctive fruital of beer;
(3) fragmentation: the special fruit of the beer that slaking is good is removed the peel stoning, for preventing the special fruit of the beer oxidation after the fragmentation, suppress the harmful microorganism growth, it is that 2.5% acetum soaks that the special fruit of the beer of peeling after the stoning is put into acetate concentration, soak time is preferably 55min, the special fruit of beer after the immersion carries out fragmentation, and particle size after cracking is 0.15cm;
(4) making beating: with the special fruit making beating of the beer after the fragmentation, pulverize, get juice for ease of the special fruit of beer, add a certain amount of pure water during making beating, amount of water is advisable with convenient making beating, the weight ratio of the special fruit of the water that adds and beer is controlled at 1: 9, and the special pulp of the beer after the making beating gets the special pulp of beer;
(5) enzymolysis: add citric acid in the special pulp of above-mentioned beer, the PH of the special fruit juice of control beer is 3.5, add the thermal control temperature at 35 ℃, in the special pulp of beer, add polygalacturonase, cellulase and hemicellulase, carry out enzymolysis processing 30min, the polygalacturonase enzyme concentration is 0.008%, and the cellulase enzyme concentration is 0.005%, and the hemicellulose enzyme concentration is 0.006%;
(6) filter: the special pulp of the beer after the above-mentioned enzymolysis processing is filtered, get the special fruit juice of beer;
(7) alcohol, acetic fermentation: the special fruit juice of above-mentioned beer is squeezed into fermentor tank, add pure water, the weight ratio of the special fruit juice of amount of water and beer is controlled between 6: 1, add alcoholic strength in the fermentor tank and be 55% edible ethanol, adjust solution alcoholic strength to 8% in the fermentor tank, in fermentor tank, access the acetic acid yeast, inoculum size is controlled to be 6% of solution gross weight in the fermentor tank, the controlled fermentation temperature is carried out aerobic fermentation at 40 ℃, and fermentation period is 20d, after the fermentation ends, in fermentor tank, add salt immediately, addition be in the fermentor tank liquid gross weight 2.0%, stir;
(8) ageing: natural aerobic left standstill 30 days under the special fruit of the beer after the fermentation fermented liquid normal temperature, obtained the special fruit vinegar of beer;
(9) filter: the special fruit vinegar of above-mentioned beer is filtered by diatomite filter, get the special fruit vinegar of beer of clarification;
(10) sterilization: the special fruit vinegar heat-sterilization of the beer after the above-mentioned filtration, adopt steam to heat to 85 ℃, keep constant temperature 15min, the special fruit vinegar of the beer that gets product;
Special fruit vinegar beverage preparation method is as follows for beer of the present invention:
The special fruit vinegar of the beer that obtains in the aforesaid method is obtained the special fruit vinegar beverage of beer through allotment, the special fruit vinegar beverage of preparation 1000mL beer need be used the special fruit vinegar 120g of beer, white sugar 80g, citric acid 5g, honey 35g, the special fruit juice 40g of beer, potassium sorbate 0.3g, oxysuccinic acid 0.2g, all the other are pure water.
Claims (9)
1. the special fruit vinegar preparation method of a beer is characterized in that mainly may further comprise the steps:
(1) raw material is selected;
(2) after-ripening;
(3) fragmentation: the special fruit of the beer that slaking is good is removed the peel stoning, it is that 0.5%～3.5% acetum soaks that the special fruit of the beer of peeling after the stoning is put into acetate concentration, soak time is 40～60min, and the special fruit of the beer after the immersion carries out fragmentation, and particle size after cracking is 0.1～0.2cm;
(4) making beating: with the making beating of the spy of the beer after fragmentation fruit, add a certain amount of pure water during making beating, amount of water is advisable with convenient making beating, gets the special pulp of beer after the making beating;
(5) enzymolysis: add citric acid in the special pulp of above-mentioned beer, the pH of the special fruit juice of control beer is between 3～4, add the thermal control temperature at 30～40 ℃, in the special pulp of beer, add polygalacturonase, cellulase and hemicellulase, carry out enzymolysis processing 20～40min, the polygalacturonase enzyme concentration is 0.001%～0.01%, and the cellulase enzyme concentration is 0.001%～0.01%, and the hemicellulose enzyme concentration is 0.001%～0.01%;
(6) filter: the special pulp of the beer after the above-mentioned enzymolysis processing is filtered, get the special fruit juice of beer;
(7) alcohol, acetic fermentation: the special fruit juice of above-mentioned beer is squeezed into fermentor tank, add pure water, the weight ratio of the special fruit juice of amount of water and beer is controlled at 5: 1～between 8: 1, add alcoholic strength in the fermentor tank and be 50%～60% edible ethanol, adjust solution alcoholic strength to 4%～12% in the fermentor tank, in fermentor tank, access the acetic acid yeast, inoculum size is controlled to be 5%～8% of solution gross weight in the fermentor tank, the controlled fermentation temperature is carried out aerobic fermentation at 38 ℃～41 ℃, and fermentation period is 10～20d, after the fermentation ends, in fermentor tank, add salt, addition be in the fermentor tank liquid gross weight 0.25%～0.5%, stir;
(8) ageing;
(9) filter;
(10) sterilization: the special fruit vinegar of the beer that gets product.
2. method according to claim 1, described after-ripening for the special fruit of the beer after will selecting with 0.05%～0.25% vinyl solution spray processing.
3. method according to claim 1, the weight ratio of the special fruit of the water that adds during described making beating and beer be controlled at 1: 8～between 1: 10.
4. method according to claim 1, when described alcohol, acetic fermentation the weight ratio of the special fruit juice of amount of water and beer be controlled at 5: 1～6: 1, inoculum size is controlled to be 6%～7% of solution gross weight in the fermentor tank.
5. natural aerobic left standstill 20～40 days under method according to claim 1, the described ageing special fruit of the beer fermented liquid normal temperature after for fermentation, obtained the special fruit vinegar of beer.
6. method according to claim 1, described sterilization are the special fruit vinegar heat-sterilization of the beer after will filtering, and adopt steam to heat to 80 ℃～90 ℃, keep constant temperature 10～15min.
7. the special fruit vinegar of a beer, it is characterized in that according to claim 1～6 arbitrary described methods make.
8. the preparation method of the special fruit vinegar beverage of a beer, it is characterized in that the special fruit vinegar of the described beer of claim 7 is obtained the special fruit vinegar beverage of beer through allotment, the special fruit vinegar beverage of preparation 1000mL beer need be used the special fruit vinegar 50～150g of beer, white sugar 10～100g, citric acid 1～5g, honey 10～50g, the special fruit juice 10～100g of beer, potassium sorbate 0.1～0.5g, oxysuccinic acid 0.1～0.5g, all the other are pure water.
9. the special fruit vinegar beverage of beer is characterized in that described method is made according to claim 8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110192847 CN102408977B (en) | 2011-07-07 | 2011-07-07 | Piteguo fruit vinegar, fruit vinegar beverage and preparation methods thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110192847 CN102408977B (en) | 2011-07-07 | 2011-07-07 | Piteguo fruit vinegar, fruit vinegar beverage and preparation methods thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102408977A CN102408977A (en) | 2012-04-11 |
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| CN104293639B (en) * | 2014-10-28 | 2017-02-22 | 天地壹号饮料股份有限公司 | Apple vinegar fermentation production method |
| CN104560596A (en) * | 2014-12-30 | 2015-04-29 | 甘肃天水岐黄药业有限责任公司 | Preparation method of Piteguo Daqu vinegar |
| CN105176788A (en) * | 2015-09-29 | 2015-12-23 | 甘肃省科学院生物研究所 | Method for producing Piteguo vinegar through Piteguo residues |
| CN105176787A (en) * | 2015-09-29 | 2015-12-23 | 甘肃省科学院生物研究所 | Method for producing piteguo vinegar by means of piteguo pomace and puree |
| CN106754232A (en) * | 2017-03-19 | 2017-05-31 | 黑龙江省带岭林业科学研究所 | Syringa reticulata var mandshurica vinegar |
| CN112450346B (en) * | 2020-12-21 | 2023-06-02 | 甘肃和政八八啤特果集团有限公司 | Preparation method of sugar-free beer fermentation juice |
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| CN101099587B (en) * | 2007-05-23 | 2010-06-02 | 北京市科威华食品工程技术有限公司 | 'Piteguo' beverage and its preparation process |
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